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Lexie Pepper Steak

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2 pounds of Flank Steak

2 medium onions

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

1 large piece of fresh ginger

1/2 cup fresh peeled garlic cloves

1 teaspoon cayenne pepper

1 teaspoon crushed red pepper

1 teaspoon black pepper

2 tablespoons browning

2 tablespoons steak seasoning

2 cups peanut oil

1/2 cup red wine

Directions: Cut the steak in to 2 to 3 inch thin strip pieces, put in a bowl and add steak seasoning, 1/2 cup oil. browning, crushed red pepper, cayenne pepper and black pepper, mix and let sit over night or for at least 1 hour in the refrigerator. Cut up the peppers, onions and ginger into large chunks and set aside. In a deep skillet or pot put the rest of the peanut oil and let it heat, add the ginger and sautée for a few minutes then add the garlic cloves and let it brown lightly. Add the steak then stir and sautée for about 8 minutes, add the peppers, onions and stir, add the wine then stir and sautée for an additional 5 minutes. Turn off the stove. Remove from the heat and serve over a bed of white rice. Note. Cook the rice a head of time.

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